Gingerbread Crinkle Cookies are soft, spiced, crinkled cookies – a perfect Christmas Cookie and look beautiful on your holiday cookie tray!
It’s Day 2 of Christmas Cookie Week.
I have been in the kitchen every single day for the past two weeks. I’m up to my eyeballs in flour and sugar and baking powder, not to mention all the wonderful “special” ingredients that transform the ordinary baked good into the extraordinary.
I love baking and honestly spending time in the kitchen relaxes me, even when I have 10 dozen cookies to bake.
I first made these delicious Gingerbread Crinkle Cookies two years ago and they started out as an experiment that actually worked and we’ve been making them ever since.
Have you ever had those wonderful Cocoa Crinkle Cookies that are VERY popular this time of year?
I love them and make them every December and of course, occasionally throughout the year because, well… I love cookies.
I decided to try my hand at a Gingerbread version of the Cocoa Crinkle Cookies. And thus, Gingerbread Crinkle Cookies were born one late night when I couldn’t sleep.
It only took three half batches to get the flavor, texture and ingredients right. Not too bad eh?
However, I have one word of warning. These do not keep well for more than a day or so. Since I made several batches I tested a few methods of prolonging them.
The best method I found was to layer a slice of sandwich bread in the bottom of an airtight container that you are storing them in, and layer the cookies on top.
This week, Cookie week is sponsored by Nielsen-Massey Fine Vanillas & Flavors, They are giving one winner a set of their pure flavors: 2-oz each of Orange, Lemon, Peppermint, Almond, Chocolate, Coffee, Rose Water, and Orange Blossom Water.
Nielsen-Massey Vanillas has been crafting the world’s finest vanillas and flavors since 1907. Each of Nielsen-Massey’s all-nature pure flavors are crafted with premium ingredients, sourced from around the world and chosen to meet the utmost quality standards. From lemon to peppermint to coffee or chocolate, Nielsen-Massey’s pure flavors offer convenience, quality and consistency to ensure your favorite recipes taste delicious every single time. All products are gluten-free, allergen-free, GMO-free, all-natural and Kosher.
They are my favorite to use and I think you will love them too!
Here’s how to make Gingerbread Crinkle Cookies
Don’t forget to check out the rest of the awesome Christmas cookie recipes today!
- Chocolate Almond Biscotti by Kate’s Recipe Box
- Cranberry Eggnog Biscotti by The Redhead Baker
- Cranberry Orange Cookies by Faith, Hope, Luck and Love Survive Despite a Whiskered Accomplice
- Cream Cheese Cookie Cups by Making the Most of Naptime
- Double Chocolate Peppermint Cookies by Family Around the Table
- Double Dipped Chocolate Peanut Butter Cookies by A Day in the Life on the Farm
- Eggnog Cookies by The Freshman Cook
- Foolproof Holiday Cookies by Karen’s Kitchen Stories
- Gingered Lemon Drops by The Frugal Pantry
- Peanut Butter Fudge Cookies by Soulfully Made
- Peppermint Macaroons by A Kitchen Hoor’s Adventures
- Raspberry Almond Shortbread Thumbprint Cookies by Making Miracles
Gingerbread Crinkle Cookies
- 2 ¼ cups all-purpose flour
- 1 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoons ground cloves
- 1 teaspoons ground nutmeg
- 1 ½ teaspoons ground ginger
- ¼ teaspoons salt
- 1 cup brown sugar lightly packed
- ¼ cup canola oil
- ⅓ cup molasses
- 1 egg room temperature
- powdered sugar
- Preheat oven to 350 degrees F. Spray two cooking pans with cooking spray.
- In a large mixing bowl, sift the flour, baking soda, all spices and the salt.
- In another large mixing bowl, beat the brown sugar with the oil and molasses for about 5 minutes.
- Add the egg and continue beating about 1 minute, scraping sides several times to make sure everything is beaten.
- Slowly add the dry ingredients to the wet, mixing on a medium speed for about 2 minutes.
- Place dough in the fridge to chill for about a half hour or so to make it easier to work with.
- Roll dough into balls.
- Roll each ball through powdered sugar and place about an inch and a half apart on cookie sheet.
- Bake for 10-13 minutes.
- The cookies should be crackled on the top and soft inside.
- Allow cookies to cool on cookie sheet for about a minute or two, then transfer to wire racks to cool completely.
- Store in air tight container for about a week.